APPLE PIE WITH CRAISINS & WALNUTS

(Serves 8)

• 2 1/2 cups all-Purpose Flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 4 tablespoons (or more) ice water

• 8 (8 cups) apples use a mixture of half red and half green apples, thinly sliced
• 3/4 cup sugar
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts, finely chopped
• 1 teaspoon freshly squeezed lemon Juice
• 1/2 teaspoon cinnamon
• 1 tablespoon all-purpose flour
• 3 tablespoons unsalted butter, cut into small pieces

• 1 tablespoons milk
• 1 tablespoons sugar
• Pinch cinnamon

FOR CRUST:

Whisk together flour, sugar and salt in medium bowl to blend. Add butter and cut in, using a pastry blender or two knives until the fat is cut into 1/8-inch sized pieces. Sprinkle in 3 tablespoons water and toss with fingers to moisten. Moist clumps should form; add additional tablespoon of water if mixture is dry. Gather dough into ball, divide into two pieces and flatten into discs. Wrap dough in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)

FOR FILLING:

Preheat oven to 400°F. Spray a 9-inch deep-dish pie plate with pan coating. In a large bowl, toss together apple slices, sugar, cranberries, walnuts and lemon juice and let sit 15 minutes. Combine flour and cinnamon together, then stir into apple mixture. On a large floured surface, roll out one dough disc to a 12-inch round. Transfer dough to pie plate. Pour filling into crust and dot with butter.

Roll out second dough disc on floured surface to 13-inch round. Using a 1/2-inch round cutter, cut out approximately 10 small circles on the top crust. Drape dough over filling. Trim dough overhang to 1/2-inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively.

FOR TOPPING:

Brush piecrust with milk. Combine sugar and cinnamon and sprinkle evenly over pie. Place pie on parchment lined sheet pan. Place in oven, turn oven down to 375°F and bake for about 50 minutes or until crust is golden brown and filling is bubbling.

Cool on rack for 30 minutes to allow juices to thicken. Serve warm or at room temperature. (It can be made 6 hours ahead. Let stand at room temperature). Serve with vanilla ice cream!

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